I would say to brine a whole turkey about 4 - 5 hours. If only a breast, 2 -3 hours. Poultry, if brined to long in a salty solution will be a little dry. I have tried injector sauces for turkey and chicken from Steve's book: sauces, marinades, etc... awesome! Give that a try. My birds fared better from the needle than the pot.
Good Grilling, Craig
Tue Aug 12, 2003 8:12 am
I backed off on the brining - instead I injected a mixture of 1 cup honey, 1 cup dry white wine and a stick of butter with a tsp or so of McCormick Kansas City Chicken spice.
I had a LOT of trouble rotisserine the Turkey Breast on my double burner Char-Broil - I found that I could NOT balance the breast on the spit - most of the meat (weight) was on the side with the breastbone - and as someone else pointed out, the hole in the breast where the legs were is much too big for most rotisserie spit forks.
NONETHELESS I persevered - Since I was cooking indirect, with hickory in the smoker box, I felt safe using the sweet injection solution as a mop sauce.
Several times durinig the 4 hour cooking time, the bird shifted on the spit and had to be repositioned - And then it was done
My wife thinks I am a hero - the turkey breast is WONDERFUL - Sweet and Hickory smoked - and so very moist!
Next time the bird goes in the water smoker - after injecting with the wine-honey-butter solution